Method

In heatproof bowl, whisk egg yolks with cold water for 1 minute (mixture should appear pale and foamy). Place bowl over saucepan of barely simmering water; whisk until mixture is thickened, foamy and holds a ribbon for at least 6 seconds when whisk is lifted about 5 minutes.

Remove from heat; whisk in cubed butter, 1 cube at a time, until melted. Slowly whisk in melted butter. Whisk in lemon juice, salt, pepper and hot pepper sauce. If necessary, gently whisk in up to 1 tbsp warm water, 1 tsp at a time, to reach desired consistency. Place bowl over saucepan of hot water (off heat) to keep warm.

Eggs Benedict: When hollandaise is done, in large saucepan or deep skillet, pour in enough water to come 2 to 3 inches (5 to 8 cm) up side. Bring to simmer over medium-high heat; add vinegar. Crack 1 egg into small cup; gently slide into simmering water. Working in small batches, repeat with remaining eggs, adding 1 at a time. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes per batch. With slotted spoon, transfer to paper towel–lined baking sheet to dry.

While eggs are poaching, in large skillet, cook bacon over medium-high heat, turning once, until lightly browned, about 5 minutes.

Assemnly: Top each English muffin half with two slices of the bacon and 1 egg. Spoon hollandaise sauce over each.